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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. n a large skillet, heat the olive oil over medium heat. Add the shallots, garlic and mushrooms. Saute the vegetables until tender, about 5 minutes. Add the Swiss chard, reduce heat and cover for about 3 minutes. Using tongs, turn the chard over so that uncooked leaves are on the bottom and wilted leaves are on top. Cover and cook until completely wilted, about another 3 minutes. | 2. Fill a large pot 3/4 full with water and bring to boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain thoroughly, reserving 1/4 cup of the pasta water. Return the drained pasta to the pot. Add the Swiss chard mixture and the reserved pasta water. Toss to mix evenly. | 3. Divide the pasta onto warmed plates. Top each serving with 1 tablespoon Parmesan cheese and cracked black pepper. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	1/2	cup	chopped	57.6	13.44	2.0	0.08
garlic clove	2		sliced	-	-	-	-
mushroom	8 -10		sliced	-	-	-	-
swiss chard	1		washed chopped	-	-	-	-
fettuccine	6	ounces	uncooked	168.396	23.8136	10.546	4.5926
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
black pepper	1/4	teaspoon	cracked	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.